Thai Chicken Salad Croustades

1 large boneless skinless chicken breast
2 Tbsp crunchy peanut butter
2 Tbsp light mayonnaise
1 Tbsp chopped fresh coriander
1 tsp grated lime rind
1 Tbsp lime juice
1 tsp hot garlic chili sauce or hot pepper sauce
1/4 tsp each salt and pepper
1 carrot, grated
2 green onions, finely chopped
1 pkg croustades (24 crispy shells)
24 coriander leaves

                        
In skillet, cover chicken with water; cover and bring to boil. Reduce heat to medium-low; simmer, turning once,until chicken is no longer pink inside, about 15 minutes. Drain and let cool; dice.
In large bowl, whisk together peanut butter, mayonnaise, coriander, lime rind and juice, chili sauce, salt and pepper. Add chicken, carrot, and green onions; stir to combine. (Make ahead: Cover and refridgerate for up to 24 hours.) Place heaping 1 tsp chicken salad in each croustade; garnish with coriander leaf.
Makes 24 pieces.
Source: Canadian Living Magazine 2006

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